Kumbakonam Kadappa, as the name suggests, originated from Kumbakonam / Tanjore regions of Tamil Nadu, South India. It uses Mung dal, potatoes, coconut and some spices that makes it very flavourful and a popular dish. It’s a cross between Sambhar and Kurma. A hot favourite dish in restaurants in Kumbakonam and Tanjore even today that is served with morning breakfast of steaming Idli, Dosa, Puri, Pongal, Paratha, Roti….you name it. Some recipes use tomatoes, some do not. Its however left to you completely. Traditional method for Kumbakonam Kadappa cooks potatoes separately, mash & add it to cooked dal.
I have however tweaked it a little and used grated raw potatoes.
